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Commissary Carrot Cake

Pecan Cream Filling

1-1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1-1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1-1/4 cups chopped pecans
2 teaspoon vanilla

Carrot Cake

1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon salt
4 eggs
4 cups grated carrots (about a 1 lb. bag )
1 cup chopped pecans
1 cup raisins

Cream Cheese Frosting

8 ounces soft unsalted butter
8 ounces soft cream cheese
1 Lb box of powdered sugar
1 teaspoon vanilla extract

Assembly
4 ounces shredded, sweetened coconut (1-1/2 cups)

In a heavy saucepan, blend well the flour, sugar and salt. Gradually
stir in the cream. Add the butter. Cook and stir the mixture over
a low heat until the butter has melted, then let simmer for 20-30
minutes until golden brown in color, stirring occasionally. Cool
to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate,
preferably overnight. If too thick to spread, bring to room
temperature before using.

Preheat oven to 350. Have ready a greased and floured 10" tube cake
pan. In a large bowl Wisk together the corn oil and sugar. Sift
together the flour, cinnamon,baking powder, baking soda and salt.
Sift half the dry ingredients into the sugar-oil mixture and blend.
Alternately, sift in the rest of the dry ingredients while adding
the eggs, one by one. Combine well. Add the carrots, raisins,
and pecans. Pour into the prepared tube pan and bake for 70 minutes.
Cool upright on a cooling rack If you fare not using the cake that
day it can be removed from the pan,wrapped in plastic and stored
at room temp.

Cream the butter well. Add the cream cheese and beat until blended.
Sift in the sugar and add the vanilla. If it is to soft to spread,
chill a bit.Chill if not using immediately, but bring to room Temp.
before spreading.

Preheat oven to 300. Spread the coconut on a baking sheet and bake
for 10-15 minutes until it colors lightly. Toss the coconut
occasionally while it is baking so that it browns evenly Cool
completely. Have the filling and the frosting at a spreadable
consistency. Loosen the cake in its pan and invert onto a serving
plate. With a long serving knife, carefully split the cake into
three horizontal layers.

Spread the filling between the Layers. Spread the frosting over
the top and sides. Pat the coconut onto the sides of the cake.
If desired, save 1/2 cup of the frosting and color 1/2 with green
food coloring 1/2 with orange, pipe on the top to form little
carrots

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